Jul 6, 2010

During June, a number of people from around the country descended into Ann Arbor, Michigan for Camp Bacon.

It started early Saturday morning as they sat down to breakfast under a big white tent. Their plates were piled high with hickory-smoked bacon from Edwards of Surry, Va.; long pepper bacon from Arkansas' Ham I Am; and applewood-smoked bacon from Nueske's in Wisconsin; plus bacon scones and a slice of bacon-apple coffee cake for good measure.

This event was more than a destination for porky excess. Camp Bacon was a one-day resort of cured and smoked pork. Many luminaries of the bacon world were there plus new rising stars from California to New York.

"It's a thinking person's bacon camp," said Ari Weinzweig, co-founder of Ann Arbor's gourmet mecca Zingerman's, which hosted the event. "I want to get people off the 'I love bacon' thing: 'Give me any and give me more.' I want them to know the differences between them and how to use them." Camp Bacon was Weinzweig's attempt to re-channel bacon enthusiasm. I didn't know it needed to be re-channeled.